Safe from 6 months. Peaches provide vitamin C, vitamin A, potassium, niacin, and fiber. The skin contains most of the antioxidants (phenolic compounds), but it can be tough for young babies. Ripe peaches are also a natural source of mild digestive-supporting compounds.
A fully ripe peach has an intensely sweet, floral, honey-like flavor with a juicy, yielding flesh and a thin skin that turns slightly bitter when cooked. Cooking concentrates the sweetness and softens the flesh into a silky, jammy texture with a deeper, caramelized note. It pairs naturally with yogurt, vanilla, ginger, cardamom, almond (allergen intro), cinnamon, and raspberry.
Peel by blanching in boiling water for 30 seconds, the skin slips right off. Halve, remove pit, cut into spears. Steam 3-5 minutes if the flesh is firm. Ripe peaches are soft enough without cooking.
Peeled soft cubes or wedges. Very ripe peaches need no cooking, the texture is naturally BLW-friendly.
Raw ripe wedges, smoothies, grilled peaches with butter and cinnamon, or sliced with a drizzle of honey (honey is safe after 12 months).
Ingredients
Steps
Very ripe peaches can be served raw and mashed at 6 months without cooking. Freeze in ice cube trays for up to 4 months.
Garden notes
Excellent BLW food, the natural curve of a peach half is easy for babies to grip and gnaw. Remove pit and any sharp pit fragments carefully. Clingstone varieties have firmer flesh; freestone varieties release the pit more easily. Most require two compatible varieties for good pollination.
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